Abstract
A total of 55 volatiles including esters (29, 52.73%), alcohols (10, 18.18%), acids (3, 5.45%), alkanes (8, 14.55%), and other components (5, 9.09%) were evaluated in five regions. Total concentrations were 0.05–222.23 mg/L, which covered the highest esters (222.23 mg/L) and alcohols (120.65 mg/L) in Turpan, acid (0.53 mg/L) in Shihezi, and alkanes (1.43 mg/L) and others (3.10 mg/L) in the Ili River valley. It proved that numbers and concentrations of volatile compounds, including common ingredients of variety, were closely linked to ecological characteristics of a region. Esters and alcohols were the major ingredients in Xinjiang Cabernet Sauvignon wine. Additionally, appellation could affect performance of concentration, ODE, and OTH, especially for the same flavor substance by fermentation, aging, and even formation and transformation in wines. Therefore, three conditions for formation of flavors were successively appellations, metabolism and fermentation, and and appropriate altering according to technology and their decisive role in wine quality. Each volatile compound had its own flavor, the combination of which complicated the flavor. The unique materials in the region were grounded for the development of products with corresponding flavors by producing substrate for fermentation. When choosing a wine you enjoy, the right appellation should be considered first.
Highlights
Grapes have been cultivated in Xinjiang for over 7,000 years, mainly in the Turpan basin in the east, Shihezi and Manas basins in the north, Hoxud County in the south, and the Ili River valley in the west
During the whole alcoholic fermentation (AF) after another 4 h, 0.2 g/L of dried active yeast (Saccharomyces cerevisiae RC 212, Lallemand, Danstar Ferment AG, Switzerland) was replenished onto the supernatant and liquid temperature was monitored between 25°C and 29°C
General properties of wines, including alcohol (12.33–15.30 %, v/v), pH (3.45–4.05), total soluble solid (TSS, 4.96–6.90 %), total acid (TA, 4.96–6.90 g/L expressed as tartaric acid), and residual sugar (3.10–5.50 g/L expressed as glucose) after a year of aging, including malolactic fermentation (MLF), were determined according to GB 15037 2006
Summary
Grapes have been cultivated in Xinjiang for over 7,000 years, mainly in the Turpan basin in the east, Shihezi and Manas basins in the north, Hoxud County in the south, and the Ili River valley in the west. Resources of Xinjiang include unique snow water, soil, and optothermal condition, such as long sunshine time, high accumulated temperature, large temperature difference between day and night, long frost-free period, and the extent of annual solar radiation second only to Tibet, which are very beneficial for the growth of grapes. Most of the areas at the northern foothill of Tianshan Mountain are alluvial plain or diluvial plain, flat and open, with little relief and large slopes, gradually tapering from south to north, and an altitude below 1200 meters. E ecological characteristics of different regions lead to the difference in the aroma components of wines. Jiang and Sun [3] elucidated the influence of terroir on aroma components of Cabernet Sauvignon red wines in different extents in China. Research of Tang et al [4] on the aroma profiles of Cabernet Sauvignon wines
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